10 December 2014

Acorn squash salad

I think that this
salad could well be served at Christmas. It's colourful, wholesome,
comforting... the clue is in the mixture of warm and cold components:
the squash, lentils and halloumi will be served warm and the salad
leaves and pomegranate cold. Have a look below, how easy it is to
compile.

Salad ingredients

1 acorn squash

1 tbsp olive oil
for roasting the squash

½ cup green
lentils

1 vegetable stock
cube

250 g halloumi

1 tbsp vegetable
oil for frying the halloumi

200 g mixed salad
leaves

1 pomegranate

Dressing ingredients

1 tbsp pomegranate
molasses

1 tbsp balsamic
vinegar

4 tbsp olive oil

½ tsp thyme

½ tsp salt

½ tsp ground
black pepper

Method

Cut the acorn
squash into slices, basically rings, and remove the seeds. There's no
need to peel the squash. Then brush the slices with olive oil and
roast at 180C for about 30 minutes until they are fully roasted. The
roasting time can vary depending on the thickness of the squash
slices and the oven's performance.

Rinse the lentils
and cook them in water with the vegetable stock cube until soft, yet
with some bite. This takes about 20-30 minutes. After that drain
them.

Cut the halloumi
into cubes and fry them in hot vegetable oil until they are golden
brown.

Wash the salad
leaves and remove the pomegranate seeds.

During the
roasting and cooking, the dressing can be made. Just mix all the
ingredients together.

Then assemble the
salad. Make either a nice presentation on individual plates, or place
the components nicely into a salad bowl and drizzle the dressing on
the top.

Who is The VegHog?

A vegetarian hobby cook and urban gardener born in Finland, currently living in Denmark. I try to develop my cooking skills by making a wide variety of veggie dishes, some of them traditional and some new creations. My favourites include veggie burgers, squashes, organic and local produce, cider, spelt, rye, pizzas, pasta dishes, risottos and sea-buckthorn.
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